The three of us often have been in the position of making a recipe that uses only part of an egg. We've been in both situations: either having way too many egg whites to deal with or an abundance of yolks. Here are some recipes most of which we've used and recommend -- just in case you find yourself in a similar predicament! (We plan to add to these lists, too, as we discover more recipes.)

Storage

Fridge: 2-4 days, in an airtight container. But honestly, we've sometimes pushed it longer. You simply want to be wary once they get cloudy. BUT, why even bother when whites freeze amazingly?

Freezer: 12 months. Tip: Use an ice cube tray and put one egg white per space. Once frozen, move to a bigger container. Or, freeze in bulk and once defrosted, measure them out: one large egg white = 30 grams = 2 tbs.

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